Baked Buffalo Chicken Wings

In a microwave safe bowl (I found a Pyrex measuring cup works great), melt butter, approximately 45 seconds. Stir in hot sauce and mix until well combined.

Place chicken wings in a bowl and add half of the hot sauce mixture. Reserve the remaining sauce for coating at the end. Let the wings sit at room temperature for 20 minutes.

Meanwhile, preheat the broiler.

Place a piece of aluminium foil on a baking sheet and spray with cooking spray. Add a baking rack over the baking sheet and spray with cooking spray. Add chicken wings. You do not need the baking rack; I found it works well so the oil can drip onto the baking sheet, but it is not necessary.

Place chicken in oven and broil for 12 minutes. Flip and broil for another 10–12 minutes, until skin is crispy.

Re-heat hot sauce until warm, about 30 seconds. Coat chicken with remaining hot sauce. Serve hot with blue cheese and celery.